Falafel

In Dinner, Recipes by Muriel4 Comments

If there’s one legume I could eat every single day, it’s chickpeas. They’re incredibly versatile: sprout them to eat in a salad; grind them into a flour to make savoury pancakes, cook them to make hummus, or soak them to make falafel. Amazing little things, and true superfoods (they’re high in protein, fibre, iron and other minerals).

This recipe is really simple: but two notes. 1) Use dried chickpeas (and soak them overnight)—don’t use cooked chickpeas. 2) Use a food processor, a blender won’t work (I had a tricky time with my Nutribullet: it worked in the end, but it took a while).

These are best eaten straight out of the pan, with other Mediterranean delights like hummus, tahini and juicy tomatoes.

If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @PlantifulCoach + #PlantifulCoach! I’d love to see your foodie creations 🙂

Print Recipe
5 from 2 votes

Falafel

Prep Time20 mins
Cook Time20 mins
Soaking8 hrs
Course: Main Course
Cuisine: Greek, Mediterranean

Equipment

  • Food processor

Ingredients

  • 1 cup dried chickpeas
  • 1 cup fresh parsley
  • 1 cup fresh coriander
  • 1/2 medium red onion
  • 4 cloves garlic
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp ground coriander
  • 1/2 tsp salt
  • 1/2 tsp bicarbonate of soda
  • 1/4 cup flour

Directions

  • Soak the dried chickpeas in fresh water overnight. (Don't use canned or cooked chickpeas, it won't work as well.)
  • Drain the soaked chickpeas, and place in a food processor along with the parsey, coriander, onion, and garlic. Process until blended, but not too much—keep a bit of the chunky texture.
  • Add the cumin, ground coriander, salt, bicarb and flour, and pulse. Alternatively, empty the lot into a large bowl and mix it by hand.
  • Refrigerate in a covered bowl for at least 15 minutes, up to a couple of hours.
  • Heat some oil in a frying pan or shallow saucepan, on medium heat.
  • Shape the falafel mix into balls (with a scant tablespoon per ball), and press into the hot pan to make flattened mini-patties. (I prefer this method to deep-frying, less oil this way.)
  • Fry until golden-brown, then flip and fry the other side.
  • Serve immediately, in a fresh pita (or on some quinoa) with hummus, chopped tomato and cucumber, fresh coriander and tahina.

Comments

  1. 5 stars
    This was quite possibly the highlight of my Greek birthday feast, and was served in homemade pitas. The last time I made Falafel, I used a recipe that didn’t contain any flour and used baking powder instead of bicarb, and while the taste was great, it disintegrated when I tried to shallow fry it, and just sort-of stayed mushy when I put the rest in the oven. Yours crisped up amazingly in a little oil and held their form. So happy about this! I’m not sure if it’s the fact that the chickpeas were not cooked, or the addition of the flour, but they were AH-MAZING, and I’ll definitely be making them again.

    1. Author

      This is wonderful to hear! Yes, it’s important to use chickpeas that weren’t cooked (just soaked overnight). xx

  2. 5 stars
    Oh my word. I made these last night and they were delicious. I don’t have a food processor, only a blender and although a little chunkier than I think it should have been, it went down a treat. My husband (A braai man) said to me that I can definitely make these again. Thanks for sharing with us

    1. Author

      A braai man enjoying them? That’s the best feedback I could ask for! So glad it worked for you Mel 🙂

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